1-Getting this butter chicken lasagne just right starts with simple steps that anyone can follow, even if you’re a beginner. First, preheat your oven to 365°F (185°C) to ensure it’s ready when you are. Begin by cooking the chicken in 3 tablespoons of butter or a mix with oil, along with the spices 1 teaspoon red pepper flakes, 1/2 teaspoon black pepper, 1/2 teaspoon turmeric powder, 1 teaspoon cumin-coriander powder, 1 teaspoon dried fenugreek leaves, and salt to taste plus half of the 2 tablespoons finely chopped fresh cilantro and 4 chopped garlic cloves until the juices evaporate.

2-Once the chicken is browned, add 1 cup of marinara or Arrabiata sauce, cover, and cook until the chicken is fully done. This step infuses the flavors deeply. Then, stir in 1 cup of heavy cream and the remaining fenugreek leaves, and remove from heat to let it cool slightly. For layering, spread some of the sauce on the base of your 9 by 13-inch baking dish, place the uncooked lasagna noodles over it, add half of the butter chicken mixture, sprinkle with 1 cup shredded mozzarella cheese, and top with the remaining cilantro-garlic mixture.

3-Repeat the layers for a second round, then add warm water to help spread the sauce evenly, more mozzarella cheese, and extra cilantro-garlic if you want an extra kick. Cover the dish with foil and bake for 40 to 45 minutes until it’s bubbly and golden. Let it rest for a few minutes before serving to help the layers set, making it easier to cut and enjoy. This step-by-step approach ensures a foolproof result, perfect for busy parents or baking enthusiasts looking to impress.